Preparation

Combine Parsley, onion, and Dill. Stir. Then add 16 ounces mayo and 16 ounces of sour cream. stir until fully blended. place in frig for 30-45 minutes then enjoy.

Hollow out one of the rounds and use as a bread bowl, fill it with the dip. By hand, shred the top and the whole other loaf. I usually use a large wooden cutting board for presentation and easy clean up.

my notes

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